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I'm starting to introduce you to the recipes of my latest book "Cucina on the road" starting from this one, shot exactly in the spot where 15 years ago I slept for the first time in a van and fell madly in love with this way of travelling.

I cooked the potatoes at the same time as the mushrooms using a metal strainer (in the book I'll tell you how to make the most of it), if you're at home, you can easily make diced boiled potatoes separately and then season them with this crazy creamy mushrooms.

INGREDIENTS (for 2 people)
• 400 g approx. of mixed mushrooms (I used Pleurotus
and shiitake)
• 2 medium potatoes
• 1/2 onion
• 1 tablespoon of double tomato paste
• 200ml of coconut milk
• sweet paprika
• fresh parsley
• extra virgin olive oil
• salt and pepper

METHOD
Wash the potatoes and cut them into small cubes (in this way the cooking time will be calibrated with that of the mushrooms). You can steam them or cook them directly on top of the mushrooms using a metal strainer.
Clean the mushrooms by removing any impurities and cut the onion into cubes. Heat the oil in a saucepan with the concentrate
tomato and onion. Salt lightly and let it dry.
Then add the mushrooms, a pinch of salt and pepper and cook for a minute.
Add the coconut milk, a sprinkling of paprika, place the large sieve with the potatoes over the pan, cover
and cook over medium-low heat for 10-12 minutes, turning from time to time. Just long enough for the potatoes
are ready. If necessary, add a drop of water.
In the meantime prepare a trite with the parsley.
Serve the creamy mushrooms together with the boiled potatoes lightly seasoned with salt, oil and a handful of chopped parsley.


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